Preheat oven to 350°F. Grease and flour a cake pan, lining the bottom with parchment paper.

Whisk flour and baking powder together, then sift three times.

In a mixer, whip eggs, yolks, sugar, and vanilla until light, tripled in volume, and forms a thick rope.

Heat milk and butter in a saucepan until butter melts and the mixture is very hot.

Sift one-third of the flour over the egg mixture and fold gently. Repeat with half the remaining flour, then the rest.

Pour hot milk mixture over batter and fold gently until incorporated.

Pour batter into the prepared pan.

Bake for 20-25 minutes until golden brown and springs back when touched, or toothpick comes out clean.

Cool in pan on a rack.

Loosen cake from pan edges with a spatula. Invert and remove parchment. Turn right side up to cool completely.

To make vanilla cream, pour vanilla into a bowl and set a strainer over it.

Whisk sugar and rice flour in a saucepan. Whisk in milk until blended, then whisk in egg yolks and remaining milk.

Cook over medium heat, stirring constantly, until first bubbles appear.

Set a timer for 5 minutes and continue to simmer and stir.

Strain custard into the bowl, stirring to pass it through. Cover with plastic wrap and refrigerate up to 3 days.

For chocolate glaze, melt butter in a saucepan. Stir in sugar and cocoa.

Gradually stir in cream. Heat until smooth and hot but not boiling. Remove from heat and stir in vanilla and salt.

Split the cooled cake horizontally. Spread chilled vanilla cream over the bottom layer.

Replace the top layer and press gently.

Refrigerate for at least 2 hours or up to 1 day.

Warm chocolate glaze if needed until fluid and pourable.

Set cake on a baking sheet or serving platter.

Pour glaze over the cake, letting it drip down the sides.

Let sit for a few minutes to set before serving (or refrigerate).